This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

Abstract
서 론
재료 및 방법
    실험재료
    수분함량 및 색도
    가용성 고형분 및 탁도, pH
    총산도
    조직감
    총 페놀 함량
    DPPH radical scavenging activity
    통계처리
결과 및 고찰
    주요 겔화제
    수분함량 및 가용성 고형분
    색도 및 탁도
    pH 및 총산도
    조직감
    총 페놀 함량
    DPPH radical scavenging activity
요 약
References

• 이혜윤(제주대학교 식품생명공학과) | Hye-Yoon Yi (Department of Food Bioengineering, Jeju National University)
• 강선(제주대학교 식품생명공학과) | Sun Kang (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author